There is a fascinating paradox at the heart of Israel Aretxiga’s story. He is Mexican, has never lived in the Basque Country, yet has become one of the strongest advocates for traditional Basque cuisine outside of Spain. It’s neither imitation nor culinary nostalgia. It’s something far more compelling: conviction.
It Started Before He Was Old Enough to Work
At just 13 years old, Aretxiga already knew he wanted to become a chef. He finished middle school ahead of schedule and enrolled in a technical program specializing in food and beverage. There was only one obstacle: when it came time for his professional internship, no one was willing to hire someone underage.
The opportunity came through Grupo Ituarte, a hospitality group with deep Basque roots. What began as an internship became a full-time position after graduation. He was only 15 years old. Over the next two decades, he built his career within the same company, progressing from banquet kitchens to opening and leading restaurants.
In 2010, at just 20 years old, Aretxiga became executive chef of Alaia, helping establish it as one of Mexico City’s leading Spanish restaurants. Taking the helm of a restaurant of that caliber at such a young age speaks volumes about both his discipline and his talent.
Learning the Basque Philosophy
The obvious question is how a Mexican chef became such a respected figure in Basque cuisine. The answer lies in years of travel, mentorship, and a philosophy centered on exceptional ingredients.
Supported by Grupo Ituarte, Aretxiga trained in Europe alongside some of the continent’s most celebrated chefs, including Martín Berasategui. His culinary education included time at Berasategui’s three-Michelin-star restaurant in Lasarte, as well as Kaia-Kaipe in Getaria—widely recognized among the world’s finest traditional seafood restaurants—along with kitchens in Biarritz and San Sebastián.
What he brought back to Mexico was not avant-garde technique, but a way of thinking: let outstanding ingredients speak for themselves. Cook them with precision, but without unnecessary intervention. That restraint and respect for the product define Basque cuisine, and they have become the foundation of Aretxiga’s own culinary identity.
Zeru: The Restaurant That Defines His Career
When Zeru opened in Mexico City nearly 14 years ago, its mission was simple: recreate the flavors of a traditional Basque tavern through ingredient-driven cooking.
Today, Grupo Zeru operates restaurants in San Ángel, Lomas de Chapultepec, and Miami, with Aretxiga serving as both corporate chef and operating partner. While the Miami location offers a distinctly different concept from its Mexico City counterparts, each restaurant reflects the same philosophy through its own local perspective.
The group’s newest venture, Casamarena, marks its first restaurant outside Spanish cuisine. Focused on seafood from both Mexico’s Pacific and Gulf coasts, the menu features grilled fish, ceviches, aguachiles, and tostadas prepared with technical precision but without unnecessary embellishment. It is Basque culinary philosophy applied to Mexican ingredients—and the results are already attracting attention.
Beyond the Kitchen
Aretxiga is also a certified sommelier through the Mexican Sommelier Association, host of the television program Gastrolab since 2018, and an instructor of Spanish cuisine at Centro Culinario Ambrosía. His career extends well beyond the kitchen, encompassing education, media, and culinary leadership.
He is also a restaurateur with a strong business mindset. His years at Grupo Ituarte taught him to understand every aspect of restaurant management—from costs and payroll to operations and investment. That combination of craftsmanship and entrepreneurship has helped build a restaurant group that continued expanding even during the pandemic.
Why He’s a Chef Worth Following
This month, Aretxiga brings his cuisine to Casa HOTBOOK as part of Millesime, presented by Banorte. Together with chef Fernando Martínez Zavala, he will lead exclusive dining experiences on June 11, 12, 13, 18, 19, and 20, alongside partners including Lincoln, The Macallan, Tequila 1800, Wagner Family Wines, Coca-Cola, Monte Xanic, Valenciso, Cerveza Charro, Nespresso, Chester & Peck, Galería Hilario Galguera, and Pisos Creativos. Two distinct culinary perspectives, one shared table—and one experience well worth discovering.
